Chicken In Wine Sauce Recipe

I’m obsessed with this creamy chicken and mushroom dish because it’s a perfect blend of comfort and sophistication that elevates a simple weeknight dinner. The aroma of garlic and thyme melding with the rich wine sauce just takes me back to cozy evenings and makes my taste buds do a little happy dance!

I adore developing recipes that meld potent flavors with simple elegance, and my Chicken in Wine Sauce does exactly that. There’s nothing difficult or fussy about this dish, but it’s elevated in a couple of simple ways that I think are worth knowing.

For one, it uses not just white wine, but also a bolete mushroom powder that I brought back from Italy, to really bring out the earthy flavors of the dish. For another, it uses a hint of heavy cream to finish off the luxurious sauce.

Ingredients

Chicken Breast: A protein source low in fat, a dietary component that assures the health of muscles.

Oil Olive: Fats healthy in, friendly heart, flavor enhance.

Mushrooms are a low-calorie food that are rich in vitamins, minerals, and fiber.

They possess a savory flavor that adds rich, earthy depth.

Garlic is rich in antioxidants and provides aromatic and savory flavors.

White Wine: Provides acidity and depth, counterbalances the richness of cream.

Thyme: An herbaceous flavor, aromatic and extending into the realm of savory dishes.

Ingredient Quantities

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• 4 skinless, boneless chicken breast halves
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup all-purpose flour
• 2 tablespoons olive oil
• 1/4 cup butter
• 1 cup sliced mushrooms
• 2 cloves garlic, minced
• 1 cup white wine
• 1/2 cup chicken broth
• 1/4 cup heavy cream
• 1 tablespoon fresh thyme leaves
• 2 tablespoons chopped fresh parsley

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Instructions

1. The chicken breasts should be seasoned with salt and pepper. They should then be dredged in flour and any excess flour should be shaken off.

2. In a broad skillet, warm the olive oil on a medium-high burner. Put the chicken breasts in the pan and allow them to brown thoroughly on both sides, about 3-4 minutes per side. Once they are nicely browned, remove them from the skillet and set them aside.

3. In the same skillet, lower the heat to medium and add the butter. Once it has melted, toss in the sliced mushrooms and sauté them until they are golden brown and tender, which should take about 5 minutes.

4. Add the minced garlic and cook for another minute, or until it is fragrant.

5. Add the white wine and bring it to a simmer, scraping up any browned bits from the bottom of the skillet.

6. Permit the wine to diminish to one-half its original volume before incorporating the chicken broth. Cause the combination of wine and broth to gently simmer as you’re preparing the other elements of this dish.

7. Incorporate the heavy cream and fresh thyme leaves into the sauce. Add the chicken breasts back to the skillet and ensure they are submerged in the sauce.

8. Place the lid on the skillet and allow the chicken to cook in the sauce for roughly 10 minutes, or until the chicken is done and the internal temp reads 165°F (75°C).

9. When the chicken is done, take it out of the skillet. If you want the sauce thicker, let it simmer uncovered for a few minutes longer.

10. Serve the chicken warm, draped with the umami-laden mushroom wine sauce, and sprinkle with freshly chopped parsley. Enjoy!

Equipment Needed

1. Cutting board
2. Chef’s knife
3. Measuring spoons
4. Measuring cups
5. Shallow dish or plate
6. Tongs
7. Broad skillet with a lid
8. Wooden spoon or spatula
9. Meat thermometer
10. Serving platter

FAQ

• Q: Can I use chicken thighs instead of breast halves?Q: Can chicken thighs be used instead? If so, how should cooking time be adjusted?

  A: Yes, chicken thighs can be substituted. Just adjust the cooking time to ensure that they are fully cooked.

• Q: What type of white wine is best for this recipe?A white wine that is dry, such as Sauvignon Blanc or Chardonnay, works well for this sauce.
• Q: Can I substitute heavy cream with a non-dairy option?A: Yes, you can use coconut cream or a cashew cream as a non-dairy substitute. Just keep in mind that this might alter the flavor somewhat.
• Q: Is it possible to make this recipe gluten-free?Sure! Here is the even more simplified version of the text:

  A: Definitely! Substitute regular flour with a gluten-free all-purpose flour blend.

• Q: What can I use if I don’t have fresh thyme?You can use 1 teaspoon of dried thyme if fresh thyme is not available.
• Q: How do I ensure the chicken remains juicy?A: Do not let the chicken get overcooked. Keep an eye on it, and take it off the heat as soon as it’s done.
• Q: Can I prepare this dish ahead of time?A: You can prepare it a day ahead. Reheat very slowly over low heat before serving.

Substitutions and Variations

1/2 teaspoon salt – Substituting 1/2 teaspoon garlic salt for salt will yield a result with greater flavor.
1/2 teaspoon black pepper – Can be substituted with 1/2 teaspoon white pepper for a more delicate flavor.
1/4 cup all-purpose flour – Replace with 1/4 cup cornstarch for a gluten-free alternative.
1/4 cup of ghee will give your dish a slightly nutty flavor.
1 cup white wine – Replace with 1 cup chicken broth for a non-alcoholic version.

Pro Tips

1. Tenderize the Chicken For more even cooking and extra tenderness, consider pounding the chicken breasts to an even thickness of about 1/2 inch before seasoning. This will help them cook uniformly and remain juicy.

2. Choose the Right Wine Opt for a dry white wine like Sauvignon Blanc or Pinot Grigio, as these will complement the other flavors in the dish without being too sweet.

3. Enhance the Mushrooms For an extra layer of flavor, try adding a splash of Worcestershire sauce or soy sauce to the mushrooms when sautéing. This can enhance the umami richness of the sauce.

4. Fresh vs. Dried Herbs If fresh thyme isn’t available, you can use dried thyme, but reduce the amount to about 1 teaspoon, as dried herbs are more potent.

5. Rest the Chicken After cooking the chicken in the sauce, let it rest for a few minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring each bite is flavorful and moist.